Maple roasted roots

It’s spring, the season for nice sweet beets and crunchy carrots. Carrots may be readily available all year round, but at the moment, the nice fresh baby carrots are the big stars. To celebrate these beautiful roots, here’s a simple recipe that goes well with practically any main dish from grilled, fried, stewed or steamed meat/fish. We had ours with steamed dumplings, kale and wild rice.



Maple Roasted Roots
serves 2

6 baby carrots, peeled
1 small beet, peeled and thinly sliced
1 spring onion
1 1/2 tbsp maple syrup
garlic powder
salt and pepper, to taste
olive oil (or left-over duck fat)

Cut the spring onion crosswise in the middle, separating the greens and the bottom part with the onion bulb and a little bit of the stem. Quarter the onion part lengthwise, and chop the green leafy part.

On a baking pan, lay the peeled carrots, sliced beets and spring onions. sprinkle some garlic powder, season with salt and pepper, and drizzle with olive oil (or in our case, we added a tbsp of left-over duck fat). Mix and toss the vegetables together to equally season the dish. Arrange the veggies so they are all flat on one layer, and finally pour the maple syrup over them before roasting the oven for 15-20 minutes in 200°C.


Voila! Enjoy your spring roots! ✌︎


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